Recipes for cokking pork loin either oven, stove top or grilling please?
November 16th, 2009 by admin | Filed in Restaurant Recipes
Tags: Pork Loin, Recipes Pork, Stove Top
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go to http://www.epicurious.com – do advanced search for pork loin according to method of cooking you prefer (oven, BBQ, etc) – even type of cuisine or other key ingredients
look up paula deans recipe for roasted pork loin on the food network.
I cooked pulled pork bbq for sandwiches last week. It was great.
My tips with this recipe below are use your own bottled BBQ sauce. And I COVERED my roast in the oven.
Here’s the recipe…
Oven-Roasted Pulled Pork Sandwiches Recipe courtesy Tyler Florence
Show: Food 911
Episode: Indoor Barbecue
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
You can find the recipes you want and more at the source i listed below.
This can (and I have) be done with a whole tenderloin. Just sear all 4 sides and cook longer in the oven (according to weight) In crease the amount of apples to 3 or 4 and use a really big oven proof skillet.
My recipe for seared Pork Chop with Apples
Season chops with salt, pepper, garlic powder and onion powder.
Peel, core and slice 2 med size apples. (any kind) Place in lemon water to prevent browning.
Pre- heat oven to *400.
In an oven proof skillet (cast iron works best) heat a small amount of olive oil to coat the pan. (Med – High heat)
Take your chops and place them in the skillet for 2-3 min each side. (I use a timer because you really don’t want to go over this amount of time.)
After that place the whole skillet in the oven and set timer for 13-15 min. These times are based on a 1" thick chop. Smaller chop, less time.
While the chops are in the oven, take another skillet and melt a half stick of butter over med heat. Then add a 1/4 cup of brown sugar, more if you like. Let this melt together, then add 1/2 tsp. cinnamon. Mix well, and add your apples. Stir this to coat the apples completely and let them cook to soften.
When there is 5 min left on your timer for the pork chops, pull the skillet out of the oven and pour the apples over the chops. Place it back in the oven to finish cooking. When finished, remove from oven and let sit until side dishes are complete. This will thicken the sauce.
This goes very well with stuffing and steamed carrots with butter.
The amounts on the sugar glaze are approximate. You add or subtract according to your taste.
You can roast the pork loin in the oven after rubbing it with a little olive oil mixed with rosemary and crushed garlic. Cook it on a rack inside the roasting pan to make sure the meat cooks uniformly, and place the fat side up. Should cook it at 450 degrees F for 10 minutes, then turn oven down to 250 degrees F until meat is 150 degrees internally (usually 1 to 1.5 hours). Let it sit for 15-20 minutes on a cooling rack before slicing.
For pork roast – white wine, garlic, a little brown sugar, and some dry mustard. Rub the top with garlic, dry mustard, and sprinkle with brown sugar. Pour the white wine in and roast.
Things you need:
Pork Loin
Kraft Zesty Italian Dressing Salad Dressing
Garlic Salt
Foil
Water
OPTIONAL: potatoes
This recipe is wonderful !!
Put your pork loin in a pan large enough to give it some spare room.
Pour the Italian Dressing over the pork loin.
It depends on the size of the pork loin .. but add water .. maybe a cup .. but just enough to mix a little with the italian oil dressing … the water will cook out of the oil .. you may need to add some water along as the pork loin cooks. The water makes the liquid part a little smoother .. and won’t allow the italian dressing to cook as fast or burn.
Cover the top of the pan with foil … and seal the foil securely all around the top of the pan.
Put the pan in the oven.
Cook at 350.
It depends on the size of the pork loin – for the length of time necessary to cook the pork loin.
OPTIONAL: I add potatoes to my pork loin … just peal potatoes ,, cut the potatoes – and add them to the pork loin about one hour before the pork loin is done. The potatoes are awesome cooked in this manner.
This is one of the best meals you will find!
This is for roasting a four pound (or so) loin in the oven.
Mix together:
1 tblsp. mustard seed
2 tsps. dried rosemary leaves
1 tsp. thyme
3 cloves garlic, peeled and minced OR
1 1/2 tsps. minced garlic (dry)
1 tsp. fresh ground black pepper
1/2 tsp. sea salt (I only add salt on loins that are not packaged with a sodium basting solution that is supposed to improve the tenderness. Turns out too salty to me.)
I rub this on the top of the loin, over the fat cap
and roast for 2 to 2 1/2 hours at 350 F.
I use leftovers for sandwiches, sliced and reheated in gravy with mashed potatoes on the side, or add it (trimming away fat after cooking) to green chili.
Also have used this as a rub:
1 1/2 tblsps. chili powder
1 1/2 tsps. cumin
3 cloves garlic, peeled and minced OR
1 1/2 tsps. minced garlic (dry)
Cook as above.
I use leftovers to make tamale filling or chimichangas from this or add to red chili.
If you have tenderloins, try broiling them (around 3/4 lb. each turn out nicely this way).
Preheat broiler. Brush meat on all sides with 2 tblsps. oil (vegetable or olive). Roll in 1 tblsp. mixed herbs (thyme, sage, rosemary and/or oregano, according to your preference). Place 4 inches beneath element and cook about six minutes, turn and cook other side.